Asparagus Pesto

I know, this is the third Pesto recipe I've posted.  That being said, I like pesto and I think it likes me.  There are sooooo many pesto variations and soooo many things you can do with it.  It's endless my people, endless.
Tis the season for Asparagus.  That's one veggies we eat probably 6 times a week when it's in season.  Again, versatile.  Grill it, saute it, steam it, roast it, turn it into a pesto .....
This pesto got tossed with some baby potatoes that were boiled until just done and then served warm, similar to a warm potato salad.  Most delicious.  We had some leftovers and spread it on salmon.  I would also recommend pasta, sammie spread or chicken. 
This doesn't scream huge asparagus but it does have the subtle flavours, delicious texture and all the health benefits.  If you want a toasty note, toast the pine nuts.  That is totally up to you.  It's fresh, garlicky and green.  Go figure, it's green.  Enjoy.

Asparagus Pesto

1 lb Asparagus
1/2 cup olive oil
1/4 pine nuts (toasted or un-toasted)
2 cloves of garlic
3/4 cup fresh Parmesan
Salt & Pepper, to taste

Steam, or cook asparagus in simmering water for about 3-4 minutes, or until just cooked through. Toss into cold water immediately to stop cooking and retain colour.  In a blender or small food processor, blend the asparagus into a rough chop.  Add the nuts and garlic.  Blitz again. Add half the olive oil, blitz, then add the other half.  Toss in the parm.  Season if necessary.  This will keep for at least 3 days in the refrigerator.